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Revealing the hidden fate of acetaldehyde in wine by NMR and GC-MS : thermodynamics and kinetics

Author: Ana Lucia Peterson
Publisher: Davis, Calif. : University of California, Davis, 2017.
Dissertation: Ph. D. University of California, Davis 2017
Edition/Format:   Thesis/dissertation : Document : Thesis/dissertation : eBook   Computer File : English
Summary:
Red wines develop through oxidation and other aging mechanisms. For the most part, oxidative changes are desired and contribute to their quality and complexity. Investigations into the effects of micro-oxygenation on wine composition have revealed continuous oxygen consumption with no specific substances proving to be useful markers for monitoring wine development. Even acetaldehyde, a major product of nonenzymatic  Read more...
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Genre/Form: Dissertations, Academic
Academic theses
Material Type: Document, Thesis/dissertation, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Ana Lucia Peterson
ISBN: 9781369795455 1369795459
OCLC Number: 1021078555
Notes: Advisor: Andrew Waterhouse.
Degree granted in Agricultural and Environmental Chemistry.
Description: 1 online resource
Responsibility: by Ana Lucia Peterson.

Abstract:

Red wines develop through oxidation and other aging mechanisms. For the most part, oxidative changes are desired and contribute to their quality and complexity. Investigations into the effects of micro-oxygenation on wine composition have revealed continuous oxygen consumption with no specific substances proving to be useful markers for monitoring wine development. Even acetaldehyde, a major product of nonenzymatic wine oxidation, does not appear to accumulate in micro-oxygenated wines. Because it rapidly undergoes reaction with various wine components, we believe there are sinks into which acetaldehyde flows, some of which are undetectable by common analysis methods. This project involved both the development of methods to measure acetaldehyde derivatives in wine (GC) and investigation of the kinetic and thermodynamic properties of acetaldehyde interactions (NMR). The analysis of important acetals from acetaldehyde and glycerol in wine by liquid-liquid extraction followed by GC-MS has been successfully optimized to improve recovery and reduce sample preparation time and applied to aged and micro-oxygenated wines. The nondestructive nature of NMR allows for the visualization of any form of acetaldehyde or alter the degree to which it is consumed. Quantitative one-dimensional NMR was applied to the analysis of relevant acetaldehyde reactions with nucleophiles (sulfites, thiols, alcohols, flavonoids) in model wine solutions. Equilibrium and rate constants were determined from the data obtained by the NMR method. Measurements by these methods have begun to explain the fate of acetaldehyde in wine, i.e. the outcome of oxidation. With this information, we hope to provide a means of predicting the distribution of acetaldehyde (once formed) into its various forms based on a wine's composition.

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